Effect of Potassium Bitartrate, (+)-Catechin and Wood Extracts on the Volatility of Ethyl Hexanaote and Octanal in Ethanol/Water Solutions

Escalona, H.; Homman-Ludiye, Meryem; Piggott, John; Paterson, Alistair

doi:10.1006/fstl.2000.0737

Cited by 12 publications

(5 citation statements)

References 20 publications

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“…As can be seen in Table 4, the main effect observed is a reduction in the slopes calculated in the reconstituted wines compared with the control wine. This reduction could be considered as a retention effect of certain volatiles by the non‐volatile wine matrix composition, as has been observed previously in model systems 10, 19, 35–37. Interestingly, this effect was higher in the case of the reconstituted sparkling wine, which for some esters such as ethyl hexanoate and ethyl octanoate and the terpenic compound nerol showed between 11 and 69% lower slopes than the control wine.…”

Section: Resultssupporting

confidence: 69%

Assessment of the effect of the non-volatile wine matrix on the volatility of typical wine aroma compounds by headspace solid phase microextraction/gas chromatography analysis

Rodríguez‐Bencomo

Muñoz-González

Andújar‐Ortiz

et al. 2011

J. Sci. Food Agric.

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With the aim of knowing the effect of the whole non-volatile wine matrix composition 26 on the volatility of typical wine aroma compounds, five types of wine matrices (young 27 white, young red, oak aged red, Cava sparkling and a sweet wine) representing a wide 28 range of wine compositions, were previously deodorized and reconstituted to the same 29 ethanol concentration and aromatized with a mixture of 36 aroma compounds at 5 levels 30 of concentration. Slopes of regression lines, obtained by solid phase microextraction-31 gas chromatography-mass spectrometry, were compared to the slopes calculated for the 32 same compounds in a control wine, with no matrix effect. The main observed effect was 33 a reduction in the slopes, or a retention effect, that was larger for the reconstituted 34 sparkling wine, which showed between 11% and 69% lower slopes than the control 35 wines for compounds such as ethyl hexanoate and octanoate and the terpenic compound 36 nerol. In addition, an increase in the slope, or a "salting out" effect in the most 37 compositional complex reconstituted aged-red and sweet wines was also noticed for 38 some volatiles (2-methylbutyrate, butyl and hexyl acetate, 5-methyl furfural) with very 39 low boiling point or low hydrophobic constant values. 40 41 42

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Section: Resultssupporting

confidence: 69%

Assessment of the effect of the non-volatile wine matrix on the volatility of typical wine aroma compounds by headspace solid phase microextraction/gas chromatography analysis

Rodríguez‐Bencomo

Muñoz-González

Andújar‐Ortiz

et al. 2011

J. Sci. Food Agric.

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“…Aronson [36] determined that naringin and gallic acid, two polyphenols, could inhibit the diffusion of aroma substances in an aqueous solution. By adding a certain amount of catechin (>2 g/L) to a water-alcohol solution with a volume fraction of 10%, the distribution coefficient of ethyl caproate in the gas phase of the system can be significantly reduced [37]. Similar results have been reported in beverage storage experiments with catechins and other substances [38].…”

Section: Effect Of Caffeic Acid and Chlorogenic Acid On The Aroma Of ...supporting

confidence: 70%

Effects of Caffeic Acid and Chlorogenic Acid Addition on the Chemical Constituents of Lychee Wine Fermented with Saccharomyces cerevisiae DV10

Zhong

Zhang

2023

Fermentation

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This study evaluated the effects of caffeic acid and chlorogenic acid on the chemical constituents of lychee wine fermented with Saccharomyces cerevisiae DV10 when added at 200 mg/L and 300 mg/L before fermentation. Results showed that the caffeic acid and chlorogenic acid addition had no effect on the ability of alcoholic fermentation of S. cerevisiae. The addition of both acids decreased the utilization of amino nitrogen sources and produced less α-ketoglutaric, succinic, and acetic acid. The addition of 200 mg/L of caffeic acid induced a higher product of typical aroma components of the lychee wine, including trans-rose-oxide, precursors of 1-octane-3-ol, octanoic acid, and isoamyl acetate, and produced more esters, such as ethyl caprylate, ethyl caprate, ethyl hexanoate, isoamyl acetate, citronellyl acetate, ethyl-9-decenoate, geranyl acetate, and phenethyl acetate, compared with the chlorogenic acid addition. These findings indicate that caffeic acid addition could enhance the flavorful character and improve the quality of lychee wine.

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“…An anthocyanin, one of the total phenolic components, could cause the development of the hydrogen-bonding structure of whiskies aged in sherry casks. Incidentally, the influence of wine polyphenols on the volatility of aroma substances has been examined ( , ).…”

Section: Resultsmentioning

confidence: 99%

Solute Effects on the Interaction between Water and Ethanol in Aged Whiskey

Nose

Hojo

Suzuki

et al. 2004

J. Agric. Food Chem.

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The hydrogen-bonding structure of water-ethanol in whiskey was examined on the basis of (1)H NMR chemical shifts of the OH of water and ethanol. Phenolic acids and aldehydes (gallic, vanillic, and syringic acids; vanillin and syringaldehyde) exhibited their structure-making effects regardless of the presence or absence of 0.1 or 0.2 mol dm(-3) acetic acid. The OH-proton chemical shifts were measured for 32 malt whiskey samples of a distillery, aged for 0-23 years in five different types of casks. The OH-proton chemical shift values of the whiskies shifted toward the lower field in proportion to their contents of total phenols. It can be concluded that the strength of the hydrogen bonding in aged whiskies is directly predominated by acidic and phenolic components gained in oak wood casks and not dependent on just the aging time.

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Effect of Potassium Bitartrate, (+)-Catechin and Wood Extracts on the Volatility of Ethyl Hexanaote and Octanal in Ethanol/Water Solutions

Cited by 12 publications

References 20 publications

Assessment of the effect of the non-volatile wine matrix on the volatility of typical wine aroma compounds by headspace solid phase microextraction/gas chromatography analysis

Assessment of the effect of the non-volatile wine matrix on the volatility of typical wine aroma compounds by headspace solid phase microextraction/gas chromatography analysis

Effects of Caffeic Acid and Chlorogenic Acid Addition on the Chemical Constituents of Lychee Wine Fermented with Saccharomyces cerevisiae DV10

Solute Effects on the Interaction between Water and Ethanol in Aged Whiskey

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